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Simple Zucchini Parmesan

Simple Zucchini Parmesan recipe image
This comforting casserole transforms humble zucchini into a rich, creamy side dish. Simmered tender and then baked in a luxurious sour cream and Parmesan sauce, it offers a velvety texture contrasted by a crisp, buttery breadcrumb crust. It&# 226;€™s an elegant yet easy option for weeknight dinners or potlucks, pairing perfectly with roast chicken, steak, or pasta. The subtle heat from paprika adds depth, while the sharp cheese provides a savory finish. Simple to prepare with pantry staples, this dish is a reliable favorite that delivers restaurant-quality flavor with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 4.2
Dietary: Vegetarian
Description
This comforting casserole transforms humble zucchini into a rich, creamy side dish. Simmered tender and then baked in a luxurious sour cream and Parmesan sauce, it offers a velvety texture contrasted by a crisp, buttery breadcrumb crust. It&# 226;€™s an elegant yet easy option for weeknight dinners or potlucks, pairing perfectly with roast chicken, steak, or pasta. The subtle heat from paprika adds depth, while the sharp cheese provides a savory finish. Simple to prepare with pantry staples, this dish is a reliable favorite that delivers restaurant-quality flavor with minimal effort.
Ingredients
  • 1 md Zucchini, unpeeled and
Directions
  1. 1
    Preheat oven to 375°F (190°C). Lightly oil a small casserole dish.
  2. 2
    Peel and chop the zucchini into small pieces until you have about 3 cups.
  3. 3
    Simmer the chopped zucchini in salted water for 6-7 minutes until tender. Drain well.
  4. 4
    In a saucepan over low heat, combine 1/4 cup sour cream, 1 tablespoon butter, 2 tablespoons Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon paprika. Stir until smooth.
  5. 5
    Remove saucepan from heat and stir in 2 slightly beaten eggs.
  6. 6
    Pour the sauce over the drained zucchini and mix well.
  7. 7
    Transfer the mixture to the prepared casserole dish.
  8. 8
    Top with buttered bread crumbs and additional Parmesan cheese.
  9. 9
    Bake for 20 minutes, or until the top is golden and the filling is bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 4.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the zucchini is drained thoroughly before mixing with the sauce to prevent a watery casserole.

For a gluten-free version, use gluten-free bread crumbs.

This dish can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

If you prefer a lighter version, you can use Greek yogurt instead of sour cream, though the texture will be slightly different.

Keywords: zucchini, parmesan, baked, casserole, sour cream, side dish, vegetable, easy dinner, comfort food, summer vegetables, cheese sauce, bread crumbs
Read it online: https://www.chefs-mate.com/recipe/simple-zucchini-parmesan/